| Author |
Message |
    
Hoosier_gardner
My Weather
| | Posted on Wednesday, April 30, 2003 - 06:54 am EST : |   |
Boating season is nearly upon us. Our boat is much smaller than EJ's, so lunch must be prepared at home and packed along. My husband has to eat lunch meat at work through the week, so we always try to be a bit more creative with our lunches on the weekends. He prefers something hot (and they say women are difficult), so we take BLT's and cheese burgers, and I have even fixed turkey in a crock pot to take along for turkey sandwiches. Of course there is fried chicken, but I'm looking for recipes for things that are easy to pack along. Picnic lunches. Anyone have any suggestions for something different for a day on the river?
Hoosier Gardener? Indiana |
Ej
My Favorite Photo
My Weather
My Garden
My Time
| | Posted on Monday, August 25, 2003 - 04:13 pm EST : | |
How about Sloppy Joes, or Fajitas since you have a crock pot.
Ej So.Cal. Zone 10a
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Woodelf
My Weather
| | Posted on Tuesday, August 26, 2003 - 03:53 am EST : | |
Sloppy joes, I think I'll make some for dinner tonight, I haven't had those in ages.
Ro, CT Zone 5
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Woodelf
My Weather
| | Posted on Wednesday, August 27, 2003 - 06:35 am EST : | |
Here's something that might be good:
Taco Salad
2 Tbl veggie oil
1 medium onion, chopped
5 garlic cloves, minced
1 lb. Ground beef
1 tsp paprika
1 tsp ground cumin
½ tsp dried oregano
½ tsp chili powder
½ tsp cayenne
Salt and fresh ground black pepper
1 C water
1 6 oz can tomato paste
1 head romaine lettuce (or regular iceberg lettuce), rinsed, dried and chopped
2 medium tomatoes, chopped
6 oz Cheddar cheese, grated, or to taste
6 Tbl sour cream, or to taste
6 green onions, chopped
1 jar Salsa
Tweak the seasonings to your taste. You can also just substitute part of a package to taco seasoning. I like to make my own, just because.
In a large skillet over medium heat, heat oil. Add the onion and sauté until translucent. Add the garlic and cook about 1 minute. Turn up the heat and add the ground beef. Brown the meat, stirring constantly, until crumbly, about 4 minutes. Drain excess fat. Lower heat and add cumin, chili powder, paprika, oregano and plenty of salt and pepper. Add the water and tomato paste, blending well. Bring to a boil, and then reduce the heat to low and simmer for 10 minutes, stirring occasionally.
To assemble: place the romaine on 4 plates. Spoon meat mixture over the lettuce. Top with tomatoes, cheese, sour cream, green onions and salsa.
As you will notice, there are no taco shells. It’s a low carb recipe and I can promise you won’t miss the taco shells at all.
Ro, CT Zone 5
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